Homemade toaster strudels with sour cream pastry and three fillings

Peel, core and chop the apples, or shred them on the large holes of a box grater for a fine texture.

Cook the apples in about a tablespoon of melted butter with the juice of one lemon, the dark brown sugar and the honey for about five minutes.

Add the finely chopped candied ginger, a splash of whiskey, the kosher salt, cinnamon and cardamom.

Cook 10 to 30 minutes until the apples are soft and most of the liquid has evaporated; a less juicy filling prevents blowouts.

Blanch the basil leaves about 10 seconds and dump them into an ice bath.

Combine the chopped strawberries, the finely chopped blanched basil, the juice of one lemon, the granulated sugar and the kosher salt.

Bring to a simmer and cook 15 to 20 minutes until thick and jammy.

Strain about half a cup of liquid out of the strawberry filling through a fine mesh sieve and reserve it.

Combine the frozen wild blueberries, granulated sugar, the juice of one lemon, the chopped dried apricots, salt and sumac.

Bring to a simmer and cook 10 to 20 minutes until thick and almost pasty.

Whisk the flour, kosher salt and granulated sugar in a stand mixer bowl, add the cubed cold butter and paddle on medium-low about two minutes until the butter is in pieces the size of large blueberries.

Add the sour cream and mix on low about one minute until a shaggy dough forms.

Turn out, add a little more flour if it feels too wet and fold gently until no dry patches remain.

Wrap tightly and chill 30 minutes to one hour.

Laminate: roll to a roughly eight by 12 inch rectangle, fold into thirds like a pamphlet, rotate 90 degrees and repeat twice more.

Wrap and chill another 30 minutes, then divide in half for workability.

Press dimples into the dough and roll it to about an eighth of an inch; if it fights back, chill 15 minutes, no longer, to relax the gluten.

Trim to a neat rectangle and divide it with a ruler into six sub-rectangles, enough for three pastries.

Brush the edges with egg yolk, lay the tops on, crimp and trim, then chill 30 minutes.

Brush thoroughly with beaten egg and bake at 400F for 20 to 25 minutes until puffed and golden brown.

Cool in the pan about 10 minutes.

Frost: powdered sugar with heavy cream, plus a teaspoon of vanilla paste and a little cinnamon for the apple; powdered sugar with the reserved strawberry runoff for the pink one; powdered sugar with lemon juice and a little food colouring for the blueberry.

For a freezer batch, bake about five minutes less until puffed and blonde, cool completely and freeze.

Reheat from frozen by microwaving 30 seconds, then toasting until golden brown.